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Justine_Snacks

Blackberry Basil Limeade Cake

A tender buttermilk butter cake packed with juicy blackberries and fresh basil, finished with a crackly lime-zest turbinado crust. A squeeze of lime juice over the hot cake soaks in for a bright citrus finish — and the same batter bakes just as happily as muffins.

⏱ 60 min12Americanbakingcakeblackberrybasillime

Ingredients

  • 3 cupsfresh blackberries · 340g
  • 1lime · for zest and juice
  • 8large basil leaves
  • 2large eggs
  • 1/2 cupsalted butter · 113g, melted
  • 1/3 cupplain Greek yogurt or skyr · 85g
  • 1/2 cupgranulated sugar · 110g
  • 1/2 cupdark brown sugar · 110g
  • 2 cupsall-purpose flour · 280g
  • 1 teaspoonbaking powder
  • 1 teaspoonbaking soda
  • 1 teaspoonDiamond Crystal kosher salt
  • 1/3 cupbuttermilk · 80g
  • 1/4 cupturbinado sugar · 50g

Steps

  1. 1

    Position a rack in the center of the oven and preheat to 350°F convection.

  2. 2

    Quarter the blackberries, or cut them until they are bean-sized, and add them to a bowl. Chiffonade the 8 basil leaves and add them to the same bowl. Squeeze in 2 teaspoons of lime juice and mix. Set aside.

  3. 3

    In a large bowl, whisk together the eggs, melted butter, and Greek yogurt until smooth. Add the granulated sugar and dark brown sugar, and stir again.

  4. 4

    In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Add this to the wet ingredients in two batches, alternating with the buttermilk, until you have a thick but smooth batter.

  5. 5

    Gently fold the blackberries into the batter, leaving any excess liquid behind in the bowl. The batter should be thick enough that they won't sink to the bottom. Don't overfold, or the batter may turn pinkish blue.

  6. 6

    Zest as much as you can from one lime into a small bowl and add the turbinado sugar. Scrunch it together with your fingers until it's nicely aromatic.

  7. 7

    Grease and line a 9-inch round baking tin. Pour in the batter and scatter the lime zest sugar on top.

  8. 8

    Bake for 45-50 minutes, or until golden and slightly domed.

  9. 9

    When the cake is hot out of the oven, squeeze a few drops of lime juice all over the surface. It soaks in while the cake is still warm and makes it lightly citrusy and delicious.

  10. 10

    Serve when you like.

Creator's notes

The creator notes this batter also works as muffins if you'd rather bake it that way.

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